Effect of soybean milk addition on the quality of frozen-cooked noodles
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DOI: 10.1016/j.foodhyd.2018.07.048
Abstract: Abstract The aim of this study was to investigate the effect of soybean milk addition on the quality of frozen-cooked noodles. Results revealed that sensory and texture properties of frozen-cooked noodles were significantly (P read more here.
Keywords: addition quality; frozen cooked; effect soybean; cooked noodles ... See more keywords